Chicken noodle soup
Meals
Mary Cadogan's sweet-smelling stock will warm you up on a colder time of year's night - it contains ginger, which is especially great for colds.
Cooking Ingredients
900ml chicken or vegetable stock (or Miso soup blend)
1 boneless, skinless chicken bosom (around 175g)
1 tsp cleaved new ginger
1 garlic clove, finely cleaved
50g rice or wheat noodles
2 tbsp sweetcorn, canned or frozen
2-3 mushrooms, meagerly cut
2 spring onions, destroyed
2 tsp soy sauce, in addition to extra for serving
mint or basil leaves and a little destroyed bean stew (discretionary), to serve
Cooking Direction
Stage 1
Empty the stock into a container and add the chicken bosom, ginger and garlic. Bring to the bubble, then lessen the intensity, incompletely cover and stew for 20 mins, until the chicken is delicate.
Stage 2
Put the chicken on a board and shred into reduced down pieces utilizing several forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Stew for 3-4 mins until the noodles are delicate.
Stage 3
Scoop into two dishes and dissipate over the excess spring onion, mint or basil leaves and bean stew, if utilizing. Present with additional soy sauce.